ESQUIRE, MAY 2011
One Flew South is chosen as one of the best bars in America by Esquire magazine. Read the full article here.
YAHOO! NEWS, MAY 2011
Yahoo! News dubs One Flew South as “the hottest little hotspot” on a terminal ever. Read the full article here.
THE WALL STREET JOURNAL, APRIL 2011
New York Times best-selling author Kathryn Stockett chooses One Flew South as her “food for flight” in this Wall Street Journal article. Read the full article here.
USA TODAY, MARCH 2011
USA Today enlisted Frommer’s Travel Guides to name its 10 best U.S. airport restaurants, including One Flew South. Read the full article here.
CNN's EATOCRACY, MARCH 2011
CNN’s food blog features Chef Duane Nutter and his insights into the airport kitchen. Read the full article here.
US AIR, MARCH 2011
“One Flew South whisks you away from the crowds into a serene space”. Read the full article here.
ENTREPRENEUR MAGAZINE, FEBRUARY 2011
Entrepreneur magazine calls One Flew South “one of the best airports restaurants around the country”. Read the full article here.
CHARLESTON CITY PAPER, FEBRUARY 2011
Charleston City Paper features Chef Duane Nutter and One Flew South as he prepares for his Charleston Wine & Food Festival appearances. Read the full article here.
CHARLOTTE OBSERVER, DECEMBER 2010
"Atlanta restaurant makes a layover worth it." Read the article here.
URBAN DADDY, NOVEMBER 2010
Urban Daddy credits One Flew South as one of the country’s best airport foods, highlighting the sushi. Read the full article here.
CONCIERGE.COM, NOVEMBER 2010
Concierge.com features One Flew South as one of the “World's Best Airport Bars.” See the online feature here.
CONDE NAST TRAVELER, OCTOBER 2010
One Flew South is featured as one of the best places to grab a bite in "Favorite Airport Dining Stateside." Click here to read the full article.
ARTHUR FROMMER'S BUDGET TRAVEL, OCTOBER 2010
Arthur Frommer's Budget Travel’s article dedicated to the best things to occupy your time on a layover states, “filling up on One Flew South's fare is a must while at Hartsfield-Jackson International airport.”
BLOOMBERG BUSINESS WEEK, SEPTEMBER 2010
Bloomberg Business Week features One Flew South in “The Airport Perks Arms Race” stating, “One Flew South, in Atlanta's Hartsfield-Jackson, is a fine-dining restaurant with a southern accent.” To read the rest of the article, visit here.
WITH A SOUTHERN TWIST, SEPTEMBER 2010
One Flew South is feature in the online magazine WithaSouthernTwist.com. Click here to read the full article.
DETAILS, AUGUST 2010
Click here to see Details’ “Top-Shelf Travel: Three Airport Bars Worth a Long Layover” where One Flew South is featured for its inventive cocktails.
GARDEN AND GUN, AUGUST/SEPTEMBER 2010
“In Terminal E, they’re honing a menu that is both local and global, tradition and modern…Chef Duane Nutter redefines airport dining with regional dishes such as Trout paired with stone-ground grits.” – John T. Edge. Click here to read the full article.
GOOD DAY ATLANTA, MAY 2010
Click here to view a behind the scenes look at the first upscale dining experience in the world's busiest airport.
ATLANTA MAGAZINE, APRIL 2009
The calmingly modern 82-seat room, constructed with Georgia-sourced materials, the inspired cocktail list (and impressive bourbon selection!) conceived by general manager Jerry Slater, and the gracious service could inspire travelers to arrive early for a relaxed pre-flight experience.
SANTE, MARCH 2009
One Flew South has become a hot spot within Atlanta’s Hartsfield-Jackson International Airport. Benton’s Bacon and Sweet Grass Dairy goat cheese salad with poached pear, basil, frisee and pink peppercorn is just one of the menu items that attracts weary travelers.
SEAFOOD BUSINESS, MARCH 2009
There aren't too many restaurants where sushi knives are chained to their cutting boards and FBI background checks for staff--including the dishwasher--are mandatory. Then again, there aren't that many fine-dining establishments situated in the midst of a busy airport. The clever cocktails and sushi bar at One Flew South have been a big draw for diners, and business has been brisk since the opening.
ATLANTA JOURNAL CONSTITUTION, MARCH 2009
One Flew South offers inventive Southern cooking, sushi and a sophisticated drinks and cocktails program.
DELTA SKY MAGAZINE, MARCH 2009
If you're in the Hartsfield-Jackson International Airport and your mouth is in the mood for something from the South, check out the parsnip purée at the newly-opened One Flew South. Following the trend of featuring ambitious cuisine in an airport setting that's refined and relaxing, chefs Todd Richards and Duane Nutter are serving up the likes of roasted pork belly with black-eyed pea arugula salad, and Georgia-honey sticky buns with whiskey ice cream. Y'all come, but you come hungry.
MEN'S JOURNAL, FEBRUARY 2009
Two ‘Iron Chef America’ vets, Todd Richards and Duane Nutter, both formely of the Five Diamond Oakroom Restaurant at the Seelbach Hilton in Louisville, Kentucky, are tantalizing travelers' taste buds with their "southernational" menu at One Flew South Restaurant and Bar. You will almost pray for an extensive layover so you can tuck into rich dishes such as BBQ duck sandwich with dried fig relish; thyme-roasted pork belly with blackberry Vidalia onion marmalade, or pan-roasted snapper with grits, collard greens, leek cream and red mustard sauce.
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